Chocolate bark is an easy and delicious dessert for a party, a perfect hostess gift or a treat just for you. A timely snow storm provided a free day for some fun projects. In additional to making some decadent dark chocolate bark, I also learned how to make a boomerang Instagram video 🙂

Most professional chocolate is “tempered”, which requires it to be brought to a certain temperature. This ensures a shiny finish, a firm bite and a longer shelf life. This process takes time and a bit of skill.  This bark recipe doesn’t require tempering. Chocolate that is not tempered can bloom, or turn a little gray, but the bloom will not affect the taste. Let the melted chocolate set at room temperature, and then refrigerate it to let it harden before breaking it into pieces.

 Chocolate Swirl Peppermint Bark

• 12 ounces good quality dark or semisweet chocolate, finely chopped  (The brands I like are Guittard, Ghirardelli, and Callebaut)
• 12 ounces good quality white chocolate, finely chopped
•  1/2 cup crushed peppermint candy

Cover a sheet tray or roasting pan with parchment paper or a silicon pad. Chop up the peppermint candies or peppermint sticks. Heat 2 inches of water in a small saucepan over medium heat. Cover the pot with a large heatproof metal or glass bowl. Make sure the bowl is dry and the water is not touching the bottom of the pan. Moisture will cause the chocolate to “seize” and you’ll have to start over. Place the chopped dark chocolate in the bowl and lower the heat to low. Use a rubber spatula to stir the chocolate until it’s completely smooth. Remove the bowl from the heat. Place the white chocolate in a large heatproof bowl and repeat the same process to melt it.

Alternate pouring the dark and white chocolate on the prepared baking sheet to create a swirled pattern about 1/2 inch in thickness. Sprinkle the chopped peppermint evenly over the melted chocolate. Let the chocolate solidify at room temperature. Once solid cover the chocolate with parchment paper and place the tray in the refrigerator for a few hours or overnight, to harden. Break the bark into pieces with a sharp knife and store in an airtight container in the refrigerator, for up to one week.

Dark Chocolate Granola Bark

• 2 pounds good quality dark or semi-sweet chocolate, finely chopped
• 1 (heaping) cup of your favorite granola
• 1/2 cup currants or raisins

Cover a sheet tray or roasting pan with parchment paper or a silicon pad. Heat 2 inches of water in a small saucepan over medium heat. Cover the pot with a large heatproof metal or glass bowl. Make sure the bowl is dry and the water is not touching the bottom of the pan. Moisture will cause the chocolate to “seize” and you’ll have to start over. Place the chopped chocolate in the bowl and lower the heat. Use a rubber spatula to stir the chocolate until it is completely smooth and shiny. Remove the bowl from the heat. Pour 1/2 the dark chocolate onto the sheet pan and use a spatula to spread evenly. Sprinkle 1/2 the granola and currants over the chocolate. Pour the remainder of the chocolate over the granola. Sprinkle the rest of the granola over the second layer of chocolate. The chocolate should be about 1 inch in thickness. Let the chocolate set at room temperature. Once solid cover the chocolate with parchment paper and place the tray in the refrigerator for a couple of hours or overnight to harden. Break the bark into pieces with a sharp knife and store in an airtight container in the refrigerator, for up to a week.